Free radical formation in UV- and gamma-irradiated cassava starch

Bertolini, Andrea; Mestres, Christian; Colonna, Paul; Raffi, J.

doi:10.1016/s0144-8617(00)00268-x

Cited by 124 publications

(59 citation statements)

References 12 publications

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“…Detection of radicals generated upon γ-or UV-irradiation [26] and by thermal treatment [11,27] is easy with involvement of the EPR technique.Thus, it was found that the signals of radicals generated thermally at various temperatures ( Figure 14) remarkably differed in their parameters (Table 1).…”

Section: Polymer Chemistrymentioning

confidence: 99%

Radioprotective thermally generated free-radical dextrins

Tomasik¹,

Michalski²,

Bidzińska

et al. 2008

Sci. Bull.

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Section: Polymer Chemistrymentioning

confidence: 99%

Radioprotective thermally generated free-radical dextrins

Tomasik¹,

Michalski²,

Bidzińska

et al. 2008

Sci. Bull.

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“…Physical and chemical modifications have also been used to change the granular structure of starch and modify their functional properties to eliminate some of the undesirable properties, making them more suitable for specific uses [3,4]. With the versatility of starches in various drug dosage forms, there is the need to continue to develop new starch excipients with suitable properties to meet the special needs of drug formulators.…”

Section: Introductionmentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

103

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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“…Gamma irradiation was considered as one of the physical modification methods of starch [1,2]. In comparison with other physical modification methods, such as microwave [3], UV [4,5], ultrahigh hydrostatic pressure [6] and hydrothermal treatment [7], gamma irradiation treatment is rapid, convenient, and more extensive because ionizing energy penetrates through the starch granule rapidly and may cause greater damage to the starch structure. Gamma irradiation of food materials is more sanitary because the target material can be remained intact in a package or a container where the gamma rays can penetrate.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Physical Properties of Flour and Starch Obtained from Gamma-Irradiated White Rice

2005

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Physical and structural characteristics of rice flour and starch obtained from gammairradiated white rice were determined. Pasting viscosities of the rice flour and starch, analyzed by using a Rapid Visco Analyser, decreased continuously with the increase in irradiation dosage. Differential scanning calorimetry showed that gelatinization onset, peak and conclusion temperatures of rice flour and starch changed slightly but the enthalpy change decreased significantly with increase of irradiation dosage. All irradiated starch displayed an A-type X-ray diffraction pattern like the native starch. Gel permeation chromatography showed that the blue value ratio of the first peak (amylopectin) to the second one (amylose) decreased with the increase of the irradiation dosage. The weight-average molecular weight (M w ) and gyration radius (R z ) of amylopectin analyzed by using HPSEC-MALLS-RI (high-performance size-exclusion chromatography equipped with multiangle laser-light scattering and refractive index detector) decreased gradually from 1.48610 9 (M w ) and 384.1 nm (R z ) of native rice starch to 2.36610 8 (M w ) and 236.8 nm of 9 kGy-irradiated starch. The branch chainlength distribution of amylopectins determined by HPAEC-ENZ-PAD (high-performance anion-exchange chromatography with amyloglucosidase post-column on-line reactor and pulsed amperometric detector) showed that gamma irradiation had no significant effect on the amylopectin branch chains with 13DP24 and 37DP, but produced more branch chains with 6DP12 when the irradiation dosage was less than 9 kGy. It might be deduced that gamma irradiation caused the breakage of the amylopectin chains at the amorphous regions, but had little effects on the crystalline regions of starch granules, especially at low dosage irradiation.

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Free radical formation in UV- and gamma-irradiated cassava starch

Cited by 124 publications

References 12 publications

Radioprotective thermally generated free-radical dextrins

Radioprotective thermally generated free-radical dextrins

Potentials of tropical starches as pharmaceutical excipients: A review

Characterization of Physical Properties of Flour and Starch Obtained from Gamma-Irradiated White Rice

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